MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Bruno
Categories: Poultry, Herbs, Breads, Citrus
Yield: 4 Servings
4 lb Whole chicken; in 10 pieces
+=OR=+
4 lb Bone-in, skin-on chicken
- parts
1 1/2 ts Kosher salt
3/4 ts Fresh ground black pepper
5 lg Eggs
1 c Flour
4 c Italian-seasoned dried bread
- crumbs
1 c Oil
10 cl Garlic; crushed
3 Sprigs fresh oregano; leaves
- from one of them chopped
2 tb Unsalted butter
2 Lemons; one cut in half, one
- in wedges
Set the oven @ 350ºF/175ºC.
Season the chicken pieces well with the salt & pepper.
Beat the eggs in a shallow bowl. Place flour in a bowl
large enough for coating and place bread crumbs in
either a large bowl or baking pan. Coat each piece of
chicken in flour, coating completely and shaking off
excess. Then dip the chicken in the egg wash, then in
the bread crumbs, coating completely. Let the coated
chicken sit in the bread crumbs for 10 minutes. Discard
any remaining egg wash, flour and bread crumbs.
Line a plate with paper towels. Heat the oil in a large
saute pan over medium heat. Add half the garlic and 2
sprigs of oregano to the oil to infuse it until the
garlic is browned, then discard those solids.
Working in batches as needed, add the chicken to the oil
and fry it for about 10 minutes, until golden brown on
both sides, turning as many times as necessary with a
large fork (because tongs can dislodge the breading); it
will not be cooked through. Transfer the chicken to the
lined plate; let it rest for 2 minutes to drain, then
arrange that chicken on a baking sheet. Bake (middle
rack) for 15 minutes, or until cooked through. Transfer
the baking sheet to a wire rack.
Combine the butter, the remaining garlic and the chopped
oregano in a large saute pan over medium heat. Once the
butter has melted, cook for a minute or two, then add
the rested chicken pieces, turning to coat with them
evenly while you are being careful not to break up the
crunchy exterior.
To serve, transfer the pieces to a platter; discard the
garlic. Squeeze the lemon juice from 1 lemon over the
top, and garnish with lemon wedges.
RECIPE FROM:
https://www.washingtonpost.com
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